Propriedades de iogurtes tipo grego elaborados com diferentes teores de açúcar e gordura
Ano de defesa: | 2015 |
---|---|
Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | , |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal de Santa Maria
Centro de Ciências Rurais |
Programa de Pós-Graduação: |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
|
Departamento: |
Ciência e Tecnologia dos Alimentos
|
País: |
Brasil
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://repositorio.ufsm.br/handle/1/21731 |
Resumo: | Yogurt is one of the main types of fermented milk sold in Brazil and worldwide. Its regular consumption is associated with several health benefits, both nutritious and microbiological. Lately, it has been observe d a growth in market demand for greek style yogurt. Originally, this type of yogurt has similar manufacturing methods to traditional yogurt, but is accompanied by a reduction of the water portion, resulting in a more consistent product with higher concentr ations of components. This effect can be obtained by different techniques, such straining yoghurt in cotton cloths, evaporation of water present in the milk, the addition of solid components, or centrifugation. Greek type yogurt arrived in Brazil in 2012 a nd has as main ingredients heavy cream and sugar, therefore, there are still not many works involving this product. The objective of the present research was to develop greek yogurt formulations, with different levels of sugar and fat, characterize these f ormulations through physicochemical and microbiological analyses and, verify the acceptance of products through sensory analysis. It was determined pH values, acidity, expressed in lactic acid, content of of moisture, total solids, ash, fat, protein and ca rbohydrates and texture of the formulations. Research of staphylococci coagulase positive, Salmonella , coliforms, yeasts and lactic acid bacteria were conducted. In the sensory analysis were performed acceptance affective test, with hedonic scale of seven points, and purchase intent test. The study revealed that different levels of sugar and fat led to significant differences in almost all physicochemical and texture parameters. The results of microbiological analisys indicated the product as fit for consum ption. Sensory analysis showed a good acceptance of the formulations, with the formulation that has de largest concentration of sugar and fat (F4) being the one that received the highest grades. |
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2021-08-04T20:13:06Z2021-08-04T20:13:06Z2015-05-04http://repositorio.ufsm.br/handle/1/21731Yogurt is one of the main types of fermented milk sold in Brazil and worldwide. Its regular consumption is associated with several health benefits, both nutritious and microbiological. Lately, it has been observe d a growth in market demand for greek style yogurt. Originally, this type of yogurt has similar manufacturing methods to traditional yogurt, but is accompanied by a reduction of the water portion, resulting in a more consistent product with higher concentr ations of components. This effect can be obtained by different techniques, such straining yoghurt in cotton cloths, evaporation of water present in the milk, the addition of solid components, or centrifugation. Greek type yogurt arrived in Brazil in 2012 a nd has as main ingredients heavy cream and sugar, therefore, there are still not many works involving this product. The objective of the present research was to develop greek yogurt formulations, with different levels of sugar and fat, characterize these f ormulations through physicochemical and microbiological analyses and, verify the acceptance of products through sensory analysis. It was determined pH values, acidity, expressed in lactic acid, content of of moisture, total solids, ash, fat, protein and ca rbohydrates and texture of the formulations. Research of staphylococci coagulase positive, Salmonella , coliforms, yeasts and lactic acid bacteria were conducted. In the sensory analysis were performed acceptance affective test, with hedonic scale of seven points, and purchase intent test. The study revealed that different levels of sugar and fat led to significant differences in almost all physicochemical and texture parameters. The results of microbiological analisys indicated the product as fit for consum ption. Sensory analysis showed a good acceptance of the formulations, with the formulation that has de largest concentration of sugar and fat (F4) being the one that received the highest grades.Iogurte é um dos principais tipos de leites fermentados comercializados no Brasil e no mundo. Seu consumo regular é associado a diversos benefícios a saúde, tanto nutritivos quanto microbiológicos. Ultimamente, tem se observado no mercado o crescimento da procura do iogurte tipo grego. Originalmente, esse tipo de iogurte tem uma metodologia de fabricação semelhante ao iogurte tradicional, porém é acompanhado de uma redução da porção de água, resultando em um produto mais consistente e com maior concentra ção de componentes. Esse efeito pode ser obtido por diferentes técnicas, como filtração do iogurte com panos de algodão, evaporação da água do leite, adição de componentes sólidos, ou centrifugação. O iogurte do tipo grego chegou ao Brasil em 2012 e tem co mo ingredientes principais o creme de leite e o açúcar, portanto, ainda não há muitos trabalhos envolvendo esse produto. O objetivo da presente pesquisa foi desenvolver formulações de iogurte tipo grego, com diferentes teores de açúcar e gordura, caracteri zar essas formulações através de análises físico químicas e microbiológicas e, verificar a aceitação dos produtos através de análise sensorial. Foram determinados os valores de pH, acidez, expressa em ácido láctico, teores de umidade, sólidos totais, cinza s, gordura, proteínas, glicídios e textura das formulações. Foram realizadas pesquisa de estafilococos coagulase positiva, Salmonella , coliformes termotolerantes, bolores e leveduras e bactérias lácticas. Na análise sensorial foram realizados os testes afe tivos de aceitação, com escala hedônica de sete pontos e o de intenção de compra. O trabalho revelou que diferentes teores de açúcar e gordura levavam a diferenças significativas em quase todos os parâmetros físico químicos e de textura analisados. A análi se sensorial revelou uma boa aceitação das formulações, sendo a formulação que possuía maior concentração de açúcar e gordura (F4) a que recebeu maiores notas.porUniversidade Federal de Santa MariaCentro de Ciências RuraisPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBrasilCiência e Tecnologia dos AlimentosAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessIogurte gregoProteínaGorduraAçúcarGreek yogurtProteinFatSugarCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSPropriedades de iogurtes tipo grego elaborados com diferentes teores de açúcar e gorduraProperties of greek-style yogurtes prepared with different levels of sugar and fatinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisRichards, Neila Silvia Pereira dos Santoshttp://lattes.cnpq.br/1812551141476789Prudêncio, Elane SchwindenNornberg, Jose Laertehttp://lattes.cnpq.br/1812551141476789Pereira, Débora Bortoluzzi5007000000066006006006698fb34-e594-4cf4-a9c3-f688b9a456c33ee9d2e1-53c2-4375-a4b7-a19d81d4bc3480c4141b-0773-44fb-ac2c-2eab4785b455ebc77ec9-1831-4f12-b4a8-f6bff487fa2breponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALDIS_PPGCTA_2015_PEREIRA_DEBORA.pdfDIS_PPGCTA_2015_PEREIRA_DEBORA.pdfDissertação de Mestradoapplication/pdf1021020http://repositorio.ufsm.br/bitstream/1/21731/1/DIS_PPGCTA_2015_PEREIRA_DEBORA.pdfb95f97aab32b56426a3dbce357808c52MD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; 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dc.title.por.fl_str_mv |
Propriedades de iogurtes tipo grego elaborados com diferentes teores de açúcar e gordura |
dc.title.alternative.eng.fl_str_mv |
Properties of greek-style yogurtes prepared with different levels of sugar and fat |
title |
Propriedades de iogurtes tipo grego elaborados com diferentes teores de açúcar e gordura |
spellingShingle |
Propriedades de iogurtes tipo grego elaborados com diferentes teores de açúcar e gordura Pereira, Débora Bortoluzzi Iogurte grego Proteína Gordura Açúcar Greek yogurt Protein Fat Sugar CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Propriedades de iogurtes tipo grego elaborados com diferentes teores de açúcar e gordura |
title_full |
Propriedades de iogurtes tipo grego elaborados com diferentes teores de açúcar e gordura |
title_fullStr |
Propriedades de iogurtes tipo grego elaborados com diferentes teores de açúcar e gordura |
title_full_unstemmed |
Propriedades de iogurtes tipo grego elaborados com diferentes teores de açúcar e gordura |
title_sort |
Propriedades de iogurtes tipo grego elaborados com diferentes teores de açúcar e gordura |
author |
Pereira, Débora Bortoluzzi |
author_facet |
Pereira, Débora Bortoluzzi |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Richards, Neila Silvia Pereira dos Santos |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/1812551141476789 |
dc.contributor.referee1.fl_str_mv |
Prudêncio, Elane Schwinden |
dc.contributor.referee2.fl_str_mv |
Nornberg, Jose Laerte |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/1812551141476789 |
dc.contributor.author.fl_str_mv |
Pereira, Débora Bortoluzzi |
contributor_str_mv |
Richards, Neila Silvia Pereira dos Santos Prudêncio, Elane Schwinden Nornberg, Jose Laerte |
dc.subject.por.fl_str_mv |
Iogurte grego Proteína Gordura Açúcar |
topic |
Iogurte grego Proteína Gordura Açúcar Greek yogurt Protein Fat Sugar CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Greek yogurt Protein Fat Sugar |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Yogurt is one of the main types of fermented milk sold in Brazil and worldwide. Its regular consumption is associated with several health benefits, both nutritious and microbiological. Lately, it has been observe d a growth in market demand for greek style yogurt. Originally, this type of yogurt has similar manufacturing methods to traditional yogurt, but is accompanied by a reduction of the water portion, resulting in a more consistent product with higher concentr ations of components. This effect can be obtained by different techniques, such straining yoghurt in cotton cloths, evaporation of water present in the milk, the addition of solid components, or centrifugation. Greek type yogurt arrived in Brazil in 2012 a nd has as main ingredients heavy cream and sugar, therefore, there are still not many works involving this product. The objective of the present research was to develop greek yogurt formulations, with different levels of sugar and fat, characterize these f ormulations through physicochemical and microbiological analyses and, verify the acceptance of products through sensory analysis. It was determined pH values, acidity, expressed in lactic acid, content of of moisture, total solids, ash, fat, protein and ca rbohydrates and texture of the formulations. Research of staphylococci coagulase positive, Salmonella , coliforms, yeasts and lactic acid bacteria were conducted. In the sensory analysis were performed acceptance affective test, with hedonic scale of seven points, and purchase intent test. The study revealed that different levels of sugar and fat led to significant differences in almost all physicochemical and texture parameters. The results of microbiological analisys indicated the product as fit for consum ption. Sensory analysis showed a good acceptance of the formulations, with the formulation that has de largest concentration of sugar and fat (F4) being the one that received the highest grades. |
publishDate |
2015 |
dc.date.issued.fl_str_mv |
2015-05-04 |
dc.date.accessioned.fl_str_mv |
2021-08-04T20:13:06Z |
dc.date.available.fl_str_mv |
2021-08-04T20:13:06Z |
dc.type.status.fl_str_mv |
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info:eu-repo/semantics/masterThesis |
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masterThesis |
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publishedVersion |
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http://repositorio.ufsm.br/handle/1/21731 |
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http://repositorio.ufsm.br/handle/1/21731 |
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por |
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por |
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500700000006 |
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600 600 600 |
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Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
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Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
dc.publisher.initials.fl_str_mv |
UFSM |
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Brasil |
dc.publisher.department.fl_str_mv |
Ciência e Tecnologia dos Alimentos |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
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